Steak Frites

Steak Frites is a French bistro classic, and a special treat at the Mason household. It has only been in the last several years that we have slowly included grass-fed, grass-finished meat back into our diets. After Charlie’s cancer and reading The China Study, fruits and vegetables remain my ingredients of choice. With that said, a buttery steak piled high with homemade fries is the most requested birthday meal by my children. As a bonus, the high Omega’s found in grass-finished beef are great for brain health. This recipe is a rift on David Lebovitz’s recipe from My Paris Kitchen. It’s ridiculously easy and never disappoints.

Steak Frites

Course Main Course
Cuisine French
Servings 6



  • 6 8oz. Grass-Fed, Grass-Finished Rib-Eye Steaks
  • 6 tsp Kosher Salt
  • 1 1/2 cup Finely Chopped Italian Parsley
  • 1 cup Soft French Butter or Grass-Fed Kerry Gold option to season butter with fresh herbs in advance
  • Freshly Ground Pepper

Pomme Frites

  • 6-8 Idaho Potatoes or my favorite is sweet potatoes
  • Kosher Salt
  • Fresh Ground Pepper
  • Olive Oil



  1. Rub steaks with salt, generous pepper and fresh parsley. Refrigerate for at a minimum one hour. I usually prep my steaks in the morning and leave in the refrigerator all day.

  2. If you want to take the recipe up a notch, you can pre-soften your butter and stir in 1 tsp. finely chopped dried herbs of your choice (rosemary, thyme, lavender). Return butter to refrigerator. 

  3. Heat a spoonful of plain butter in your pre-heated cast iron skillet. Sear the steaks on high heat, making sure you turn them half-way. For a medium steak, cook 7-10 minutes total on both sides. 

  4. The pièce de résistance is to top each steak with a dollop of your butter, ground fresh black pepper and a scattering of fresh Parsley. 

Pomme Frites

  1. Wash potatoes well, leave skins on. Cut your fries to your liking, stick soldiers or wedges.

  2. Lay on a piece of parchment paper, generously drizzle with olive oil, salt and pepper.

  3. Bake in the oven for 30 minutes until they are crisp-delicious! Salt and pepper and serve hot. My family likes truffle salt on steak and fries!

Optional Side

  1. I serve sautéed spinach for my green. I use the largest box of fresh, pre-washed spinach. I coat a sauté pan with olive oil and Maldon salt and sauté for a couple of minutes! Voila!

Bread and Honey's Blessing of the Week

May our lives reflect the Truth

Hope is real

Healing is possible

Life is a privilege

We exist for a purpose

Grace is available

Love prevails

God has us.


Read My Paris Kitchen by David Lebovitz


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